- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood ad filters over the fryers and inside, under and down the sides of the fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the rear next to the walkin was observed with food debris in it indicating that the handsink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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03/03/2016 | Routine | |
NOTES:
- Ensure cup holders at both serving counters are cleaned more regularly.
- Observed good hand washing and taking of food temps.
- Time stickers are being used properly for items using time as a public health control.
- All employees are current on Food Handler cards.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the deep fryers has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls at drive thru and ceiling tiles above prep line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Observed between five and seven flies in kitchen area during inspection.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/09/2015 | Routine | |
NOTES:
- Discussed Employee Health policy and Allergen awareness flyer with PIC.
- All employees are up-to-date with District Food Handler cards.
- Frequent and proper hand washing observed during inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Cutting knife stored under warming unit.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the metal cups holders at the front counter.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the fryer area (under fryers, on sides of fryers, behind fryers).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Drive thru walls and under hot holding unit noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/31/2015 | Routine | |
NOTES:
- Time used as PHC for all opened foods.
- Good hand washing observed.
- Discussed Food Handler cards with PIC. Ensure all staff are up-to-date within 30 days.
- Discussed Employee Health with PIC.
- Proper utensil usage and glove usage observed.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the cold-holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the smoothi machine located at ordering area is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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10/08/2014 | Routine | |
Small leak at mop faucet needs to be repaired. Sanitizer solution when using chlorine should be roughly equal to 50 ppm. Crew was very helpful and addressed concerns promptly
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the single service cup dispenser, some equipment along wall in kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/22/2014 | Routine | |
- Good employee food storage area.
- Clean ice machine and repair door.
- Please replace broken lid on meat box.
- Please date label all products that have been opened and are not used within 24 hours.
- Great employee hand washing observed!
- Frozen drink machine needs interior and exterior cleaning.
- Please clean disposable cup dispenser behind counter.
- Floor drains need to be cleaned.
- Disposable fry / tots containers need to be inverted or covered.
- Ventilation hood should be maintained and function properly.
- Ecolab light should be removed from current location and relocated to a location away from food, food storage or dry-food storage.
- Entire facility needs a thorough cleaning.
- Good date labeling found.
- Discussed employee health with General Manager.
- Suffolk Health Department to send health policy flyer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw egg product stored on upper shelving of prep unit.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Manager immediately moved raw product from upper shelf to lower shelf while on-site.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Tongs stored in meat box. Tongs were being used to obtain frozen product prior to deep frying.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizing bucket tested at <50 ppm Cl. Retested new sanitizing solution at 100 ppm Cl.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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02/06/2014 | Routine | |
Several non-critical violations were noted during the inspection and discussed with the manager, including non-food contact items in need of proper cleaning such as the single serve cup dispensers having visible debris/grime. Plumbing-leaking mop sink needs to be fixed or replaced. Air Drying- all Food contact services that are cleaned, rinsed, and sanitized should be allowed to dry properly by air drying before storing or stacking.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The manager on duty and the cook did not know the minimum requirement for cooking ground beef (hamburger)
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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04/11/2013 | Risk Factor | |
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